Simple, Elegant Holiday Meals

How to Butterfly a Roast

Although the end result is an impressive centerpiece for your dinner table, butterflying meat is pretty simple to do. To begin, choose the boneless protein for your meal. Our recipe below will work with leg of lamb, beef or pork tenderloin, or chicken beast. We suggest about 1 1/2 pounds to feed four people. You can ask your butcher to butterfly the meat when you purchase it, but it’s fun to learn to do on your own too!

Before butchering, choose a sharp kitchen knife with a long blade. Hold the blade parallel to the protein and make a cut lengthwise down the center, stopping 1/4- to 1/2-inch short of the opposite edge. Make sure the two sides remain attached. Open the tenderloin like a book and cover with plastic wrap. Using a rolling pin, meat mallet, or the back of a skillet, pound the meat to an equal thickness throughout. It is now ready to stuff and roll. (If you need a little more guidance on this technique, a quick internet search will show many detailed ways to butterfly a cut of meat. Click here for a guide with photos).

Side Dishes for Your Favorite Holiday Meals

Choosing the right side dish to pair with your holiday meals can make such a big difference! If your meal is primarily protein and fat (such as this roast), then you’ll need to add a slow carbohydrate to balance the ratios. In terms of texture (and flavor) contrast, you may like to pair tender meats with creamy vegetables, mashed fauxtatoes, or other bean-based mashes. If your meat is more smooth in texture (like a meatloaf), you may want to pair it with a side of roasted vegetables or crispy roasted beans.

We decided to pair this recipe with our Butternut Sage Puree (Always Delicious page 219). The sweet and smooth puree pairs well with the savoury tender roasted meat – yum!

What is your favorite holiday meal? And, what side dish would you pair it with? Let us know in the comments or share a picture in our Facebook Group – we always love to see what you’re cooking!